I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.
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